Fried Rice, Forbidden Style

A few months ago, we upgraded our rice cooker. We love it! It makes the BEST rice. We now know what rice is supposed to taste like. The cooker has multiple settings. It reads the temperature of the rice and compensates to keep the rice from over-cooking. It has a timer so you can choose what time the rice will be done. And, it has a retractable cord.


Hubs is now addicted to rice. On average, we have 6-7 varieties in the house at all times. We've started buying the giant bags from the Asian market. We eat about 14 cups of rice a week. Uncooked. We may have a problem.


One of the many varieties of rice occupying our pantry is black rice. It is also called "Forbidden" rice because long ago, only the Emperor of China was allowed to eat it. Thankfully, that harsh restriction has lifted. I expected the rice to be chewy like wild rice, but it was soft and nutty. The bacon and roasted garlic added smokiness and richness to the fried rice.


Fried Rice, Forbidden Style
Adapted from Sang Yoon
As seen on Food and Wine


1 head of garlic, cloves separated and peeled
2 Tbs vegetable oil, plus more for drizzling
2 c black rice, uncooked
2 c water
8 oz bacon, coarsely chopped
1 medium onion, diced
¼ c soy sauce
Salt and freshly ground pepper
4 scallions, chopped into large slices


One day before making the fried rice: Preheat oven to 350°F. Place whole garlic cloves on a double layer of foil. Drizzle vegetable oil over the garlic and wrap tightly. Bake for about 1 hour, until garlic is soft and caramelized. Let cool, then chill overnight. Pour rice and water in a saucepan and bring to a boil. Cover rice, reduce heat to low, and cook for 20 minutes, until the water is absorbed and rice is tender. Remove from heat and let stand, covered, for 10 minutes. Spread the rice on a large baking sheet and let cool to room temperature. Store in an airtight container, and refrigerate overnight.

In a large wok, cook the bacon over medium-high heat until crisp. Using a slotted spoon, transfer bacon to a plate. Drain bacon fat from wok. Add the 2 Tbs vegetable oil. Adjust heat to almost high. Add the onion and cook, stirring frequently, until browned. Add bacon, black rice, and roasted garlic and stir-fry until warmed through, about 3 minutes. Stir in the soy sauce and season with salt and pepper. Transfer to a bowl, garnish with scallions, and serve.